Ingredients:

  • 3 lbs Roma or Vine tomatoes, halved
  • 1 medium (150g) yellow onion, wedged
  • 2 large (120g) carrots, chopped into 1-inch chunks
  • 6 cloves (18g) garlic, peeled
  • 3 tbsp (42g) extra virgin olive oil
  • 1 tsp (6g) sea salt
  • ½ tsp (3g) cracked black pepper
  • ¼ cup (15g) fresh basil leaves, packed
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) dried oregano

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, onion wedges, and chopped carrots on the baking sheet. Scatter the garlic cloves among the vegetables.
  2. Drizzle the vegetables with olive oil and sprinkle with salt and pepper, tossing with your hands to ensure every piece is thinly coated.
  3. Roast for 35–40 minutes until the tomato skins slightly shrivel and the edges of the onions and carrots turn a deep golden brown.
  4. Transfer the roasted vegetables and all pan juices into a high-speed blender. Add the fresh basil and lemon juice.
  5. Blend on high for 60 seconds until the mixture is completely smooth.
  6. Pour the blended mixture into a pot over medium-low heat. Stir in the vegetable broth and dried oregano.
  7. Bring to a gentle simmer for 5–10 minutes to allow the flavors to merge.